The BEST Whole Wheat Bread

Here is the recipe for what I think, is the BEST whole wheat bread I have had! Best of all there's no added sugar, no additives/preservatives, and can be made organic (if you choose use organic ingredients). While kneading can be a lot of work, there is plenty of time for naps in between the steps :-)

Whole Wheat Bread

12 cups Whole Wheat Flour

1 1/2 cups seeds (optional. I have not added seeds myself yet. Can use hemp, sunflower seeds, flax, etc.)

4 1/2 tsp yeast

1/2 cup liquid honey + 1 tbsp 

6 tbsp melted butter, cooled to room temperature

2 tsp salt

Water

Up to 3 eggs (optional - makes bread moister/chewy)

1. Soak for 30 minutes or up to 2 hours in a large bowl (I soak for 2 hrs): 6 cups flour in 5 cups of warm water (seeds as well if you are using). Mixture should not be watery. Cover with a damp tea towel.
2. Have a nap, but be sure to set alarm to go off in 2 hours!
3. 30 minutes before flour and water mixture is done soaking, gently mix 1/2 cup warm water, 1 tbsp honey and 4 1/2 tsp yeast in a medium sized bowl. Let sit until mixture is visibly bubbling. (This is called the "sponge").
4. Melt 6 tbsp butter and cool to room temperature.
5. Add sponge (once bubbly), eggs (if using. I use 1 -2 for chewier/moister bread), melted butter, 1/2 cup honey, 1 cup warm water and 2 tsp salt to flour/water mixture. Mix well.
6. Mix/knead in 6 cups flour. Knead for 15 minutes on a floured surface.
7. Place dough in a large, greased bowl. Cover with a damp tea towel, place in a warm spot. Allow to rise until doubled in bulk; up to 2 hours.
8. Have another nap, again, remember to set alarm to go off in 2 hours!
9. Remove dough from bowl, punch down and knead for 2 minutes. Divide dough into 4 equal pieces.
10. Knead each individual loaf. Roll with rolling pin to remove air, then roll dough up, form into shape and place in greased loaf pans. Cover loaf pans with damp tea towel and let rise until doubled in bulk; up to 2 hours.
11. Have one more nap :-)
12. Bake at 350F for 40 minutes or until lightly browned and loafs sound "hollow" when knocking on them.
13. I don't recommend having a nap here. I did, and burnt my bread :-/
14. Cool for 10 minutes on wire rack. Brush top of loaves with butter, remove from pans and allow to cool completely.

Once loaves have completely cooled, store in freezer safe plastic bags. Bread can be frozen for up to 1 month.
When thawing a frozen loaf, leave bag open to avoid bread becoming soggy, once thawed, keep bag closed to avoid loaf from drying out!